Comparative Evaluation of Aloe vera Gel Edible Coating Concentrations for Preserving the Quality and Extending the Shelf Life of Fresh-Cut Jackfruit

Fresh-cut jackfruit ( Artocarpus heterophyllus Lam.) is a highly nutritious tropical fruit with growing commercial potential as a ready-to-eat product. However, minimal processing accelerates moisture loss, enzymatic browning, and physiological deterioration, resulting in a limited shelf life. Although Aloe vera gel (AVG) has shown promise as a natural edible coating for fresh produce, the optimal concentration for preserving fresh-cut jackfruit remains unclear. Therefore, this study aimed to comparatively evaluate the effects of three discrete Aloe vera gel concentrations on the physicochemical characteristics, sensory quality, and storage stability of fresh-cut jackfruit during storage at room temperature. AVG significantly improved quality retention in a concentration-dependent manner. Compared with the untreated control, which remained marketable for only four days, fruit coated with 30% AVG maintained acceptable physicochemical and sensory quality for up to seven days. The AVG-30 treatment significantly reduced weight loss and color deterioration while preserving TSS and consumer acceptance throughout storage. The superior preservation efficacy is attributed to the formation of a semipermeable edible barrier that restricts moisture transfer and gas exchange, thereby slowing physiological deterioration. Among the concentrations tested, AVG-30 showed the greatest ability to reduce weight loss and maintain physicochemical and sensory quality during storage.